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Guide to foodborne pathogens [[electronic resource] /] / edited by Ronald G. Labbe and Santos Garcia
| Guide to foodborne pathogens [[electronic resource] /] / edited by Ronald G. Labbe and Santos Garcia |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK, : Wiley Blackwell, 2013 |
| Descrizione fisica | 1 online resource (485 p.) |
| Disciplina | 664.001/579 |
| Altri autori (Persone) |
LabbéRonald G. <1946->
GarcíaSantos <1961-> |
| Soggetto topico |
Food - Microbiology
Foodborne diseases |
| ISBN |
1-118-68483-4
1-118-68485-0 1-118-68484-2 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Guide to Foodborne Pathogens; Copyright; Contents; Contributors; 1 Globalization and epidemiology of foodborne disease; 1.1 Introduction; 1.2 Globalization of foodborne disease; 1.3 Measuring the impact of the burden of foodborne disease; 1.4 Investigation of foodborne disease outbreaks; 1.5 Vehicles frequently implicated in foodborne illness; 1.5.1 Meat and poultry; 1.5.2 Fish and shellfish; 1.5.3 Egg products; 1.5.4 Dairy products; 1.5.5 Vegetables and fruits; 1.6 High-risk populations; 1.7 Policies to reduce foodborne disease; 1.8 Conclusion; Bibliography; 2 Staphylococcus aureus
2.1 Introduction2.2 Nature of illness; 2.2.1 Symptoms; 2.2.2 Dose; 2.3 Characteristics of agent; 2.3.1 Organism; 2.3.2 Enterotoxins; 2.4 Epidemiology; 2.4.1 Frequency of illness; 2.4.2 Diagnosis of human illness; 2.4.3 Vectors of transmission; 2.4.4 Foods incriminated; 2.4.5 Typical food-poisoning outbreak; 2.4.6 Atypical food-poisoning outbreaks (thermally processed food); 2.5 Detection and identification; 2.5.1 Tests used for identification; 2.5.2 Diagnostic features; 2.5.3 Media selection; 2.5.4 Direct-plating method; 2.5.5 Enrichment isolation method; 2.5.6 Differential characteristics 2.5.7 Coagulase2.5.8 Thermonuclease; 2.5.9 Ancillary tests; 2.6 Detection of enterotoxins; 2.6.1 Methods for toxin identification; 2.6.2 Toxin production by staphylococci; 2.6.3 Toxin identification in foods; 2.7 Physical methods for destruction; 2.8 Prevention and control; Bibliography; 3 Listeria monocytogenes; 3.1 Introduction; 3.1.1 Characteristics of Listeria; 3.1.2 Distribution of Listeria; 3.2 Listeriosis in humans; 3.2.1 Disease characterization; 3.2.2 Listeriosis in immunocompromised hosts; 3.3 Pathogenesis; 3.4 Foodborne transmission; 3.4.1 Foodborne disease epidemics: North America 3.4.2 Sporadic cases of listeriosis3.5 Sources of Listeria in foods and food-processing environments; 3.6 Detection of Listeria in foods; 3.6.1 Selective enrichment and enumeration; 3.6.2 Sublethal injury; 3.7 Conclusion; Bibliography; 4 Bacillus cereus; 4.1 Introduction; 4.2 Nature of illness; 4.3 Characteristics of the agent; 4.4 Epidemiology; 4.5 Detection of organism; 4.6 Physical methods for destruction; 4.7 Prevention and control; Bibliography; 5 Clostridium perfringens; 5.1 Introduction; 5.2 Nature of illness in animals and humans; 5.3 Characteristics of agent; 5.4 Epidemiology 5.5 Detection of organism5.6 Physical methods for destruction; 5.7 Prevention and control; Bibliography; 6 Clostridium botulinum; 6.1 Introduction; 6.2 Botulism; 6.3 Properties of Clostridium botulinum and botulinum neurotoxins; 6.3.1 Clostridium botulinum; 6.3.2 Botulinum neurotoxins; 6.4 Detection and isolation; 6.4.1 Enrichment; 6.4.2 Isolation; 6.4.3 Tests for neurotoxin genes; 6.4.4 Tests for toxin; 6.4.5 Characterization of isolates; 6.5 Epidemiology; 6.5.1 Incidence of C. botulinum in the environmentand in foods; 6.5.2 Incidence of foodborne botulism; 6.5.3 Infant botulism 6.6 Prevention and control |
| Record Nr. | UNINA-9910139032303321 |
| Chichester, West Sussex, UK, : Wiley Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Guide to foodborne pathogens [[electronic resource] /] / edited by Ronald G. Labbe and Santos Garcia
| Guide to foodborne pathogens [[electronic resource] /] / edited by Ronald G. Labbe and Santos Garcia |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, UK, : Wiley Blackwell, 2013 |
| Descrizione fisica | 1 online resource (485 p.) |
| Disciplina | 664.001/579 |
| Altri autori (Persone) |
LabbéRonald G. <1946->
GarcíaSantos <1961-> |
| Soggetto topico |
Food - Microbiology
Foodborne diseases |
| ISBN |
1-118-68483-4
1-118-68485-0 1-118-68484-2 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Guide to Foodborne Pathogens; Copyright; Contents; Contributors; 1 Globalization and epidemiology of foodborne disease; 1.1 Introduction; 1.2 Globalization of foodborne disease; 1.3 Measuring the impact of the burden of foodborne disease; 1.4 Investigation of foodborne disease outbreaks; 1.5 Vehicles frequently implicated in foodborne illness; 1.5.1 Meat and poultry; 1.5.2 Fish and shellfish; 1.5.3 Egg products; 1.5.4 Dairy products; 1.5.5 Vegetables and fruits; 1.6 High-risk populations; 1.7 Policies to reduce foodborne disease; 1.8 Conclusion; Bibliography; 2 Staphylococcus aureus
2.1 Introduction2.2 Nature of illness; 2.2.1 Symptoms; 2.2.2 Dose; 2.3 Characteristics of agent; 2.3.1 Organism; 2.3.2 Enterotoxins; 2.4 Epidemiology; 2.4.1 Frequency of illness; 2.4.2 Diagnosis of human illness; 2.4.3 Vectors of transmission; 2.4.4 Foods incriminated; 2.4.5 Typical food-poisoning outbreak; 2.4.6 Atypical food-poisoning outbreaks (thermally processed food); 2.5 Detection and identification; 2.5.1 Tests used for identification; 2.5.2 Diagnostic features; 2.5.3 Media selection; 2.5.4 Direct-plating method; 2.5.5 Enrichment isolation method; 2.5.6 Differential characteristics 2.5.7 Coagulase2.5.8 Thermonuclease; 2.5.9 Ancillary tests; 2.6 Detection of enterotoxins; 2.6.1 Methods for toxin identification; 2.6.2 Toxin production by staphylococci; 2.6.3 Toxin identification in foods; 2.7 Physical methods for destruction; 2.8 Prevention and control; Bibliography; 3 Listeria monocytogenes; 3.1 Introduction; 3.1.1 Characteristics of Listeria; 3.1.2 Distribution of Listeria; 3.2 Listeriosis in humans; 3.2.1 Disease characterization; 3.2.2 Listeriosis in immunocompromised hosts; 3.3 Pathogenesis; 3.4 Foodborne transmission; 3.4.1 Foodborne disease epidemics: North America 3.4.2 Sporadic cases of listeriosis3.5 Sources of Listeria in foods and food-processing environments; 3.6 Detection of Listeria in foods; 3.6.1 Selective enrichment and enumeration; 3.6.2 Sublethal injury; 3.7 Conclusion; Bibliography; 4 Bacillus cereus; 4.1 Introduction; 4.2 Nature of illness; 4.3 Characteristics of the agent; 4.4 Epidemiology; 4.5 Detection of organism; 4.6 Physical methods for destruction; 4.7 Prevention and control; Bibliography; 5 Clostridium perfringens; 5.1 Introduction; 5.2 Nature of illness in animals and humans; 5.3 Characteristics of agent; 5.4 Epidemiology 5.5 Detection of organism5.6 Physical methods for destruction; 5.7 Prevention and control; Bibliography; 6 Clostridium botulinum; 6.1 Introduction; 6.2 Botulism; 6.3 Properties of Clostridium botulinum and botulinum neurotoxins; 6.3.1 Clostridium botulinum; 6.3.2 Botulinum neurotoxins; 6.4 Detection and isolation; 6.4.1 Enrichment; 6.4.2 Isolation; 6.4.3 Tests for neurotoxin genes; 6.4.4 Tests for toxin; 6.4.5 Characterization of isolates; 6.5 Epidemiology; 6.5.1 Incidence of C. botulinum in the environmentand in foods; 6.5.2 Incidence of foodborne botulism; 6.5.3 Infant botulism 6.6 Prevention and control |
| Record Nr. | UNINA-9910807342203321 |
| Chichester, West Sussex, UK, : Wiley Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbiologically safe foods [[electronic resource] /] / edited by Norma Heredia, Irene Wesley, and Santos García
| Microbiologically safe foods [[electronic resource] /] / edited by Norma Heredia, Irene Wesley, and Santos García |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, c2009 |
| Descrizione fisica | 1 online resource (697 p.) |
| Disciplina |
363.192
664/.028 |
| Altri autori (Persone) |
HerediaNorma
WesleyIrene GarcíaSantos <1961-> |
| Soggetto topico |
Food - Preservation
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11330-5
9786612113307 0-470-43907-6 0-470-43906-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MICROBIOLOGICALLY SAFE FOODS; CONTENTS; CONTRIBUTORS; FOREWORD; PREFACE; I MICROBIAL FOOD HAZARDS; 1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT; 1.1 Introduction; 1.2 Statistical Estimates; 1.3 Impact of Representative Foodborne Pathogens; 1.4 National Microbial Baseline Surveys; 1.5 Global Marketplace; References; 2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW; 2.1 Introduction; 2.2 Aeromonas; 2.3 Arcobacter; 2.4 Bacillus cereus; 2.5 Brucella; 2.6 Campylobacter; 2.7 Clostridium botulinum; 2.8 Clostridium perfringens; 2.9 Escherichia coli
2.10 Listeria2.11 Plesiomonas shigelloides; 2.12 Salmonella; 2.13 Shigella; 2.14 Staphylococcus aureus; 2.15 Vibrio; 2.16 Yersinia; 2.17 Mycotoxins and Fungi; 2.18 Cryptosporidium; 2.19 Cyclospora; 2.20 Entamoeba; 2.21 Giardia; 2.22 Anisakis simplex; 2.23 Ascaris; 2.24 Diphyllobothrium latum; 2.25 Taenia; 2.26 Trichinella spiralis; 2.27 Hepatitis A and E Viruses; 2.28 Norovirus; References; II EMERGING ISSUES; 3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS; 3.1 Introduction; 3.2 History of Illness Caused by (E). sakazakii 3.3 Infant Susceptibility3.4 Novel Prevention Strategies; 3.5 Infant Formula Processing; 3.6 Biochemical Characterization and Taxonomy; 3.7 Environmental Sources of (E). sakazakii; 3.8 Resistance and Virulence Factors of (E). sakazakii; 3.9 Current Isolation and Detection Techniques; References; 4 PRION DISEASES; 4.1 Introduction; 4.2 Transmissible Spongiform Encephalopathies; 4.3 Nature of the Illness Caused; 4.4 Pathogenesis; 4.5 Characteristics of the Agent; 4.6 Epidemiology; 4.7 PrP(Sc) Detection; 4.8 Physical Means of Destruction of the Organism; 4.9 Prevention and Control Measures References5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY; 5.1 Introduction; 5.2 Emergence of H5N1 Avian Influenza; 5.3 Epidemiology of Human H5N1 Infection; 5.4 Clinical Presentation and Laboratory Diagnosis; 5.5 Food Safety Considerations; 5.6 Global Response; References; III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES; 6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF; 6.1 Introduction; 6.2 Enterohemorrhagic Escherichia coli O157:H7 in Beef; 6.3 Salmonella in Beef; 6.4 Listeria in Beef; 6.5 Campylobacter in Beef; 6.6 Control of Foodborne Pathogens in Beef 6.7 ConclusionsReferences; 7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS; 7.1 Introduction; 7.2 Microflora of Raw Milk; 7.3 Public Health Concerns from Dairy Products; 7.4 Milk and Cream; 7.5 Cheese and Fermented Dairy Products; 7.6 Ice Cream; 7.7 Butter; 7.8 Milk Powder; 7.9 Detection of Microorganisms in Milk; 7.10 Novel Processing Methods; 7.11 Global Trade and Regulations; References; 8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY; 8.1 Introduction; 8.2 Characteristics of Foodborne Illness 8.3 Approaches to Maintaining Product Quality and Reducing the Number of Microorganisms |
| Record Nr. | UNINA-9910145962203321 |
| Hoboken, N.J., : John Wiley & Sons, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||